Mexican Chocolate Icebox Cookies
Submitted by annzie on January 08, 2010 at 11:19 am

DESCRIPTION
Mexican Chocolate Icebox Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This is from 'Saveur' magazine. The recipe makes about 4 dozen cookies.

1/2 c flour
3/4 c good Dutch-process unsweetened cocoa
3/4 tsp ground cinnamon
1/2 - 3/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 c sugar
1 1/2 tsp vanilla extract
1 egg
12 Tbs cold unsalted butter, cut in small pieces

Whisk flour, cocoa, cinnamon, cayenne, salt and pepper in a medium-size bowl. Set aside. Put sugar, vanilla and egg in a large bowl and beat with an electric mixer on high speed until thick and pale, about 3 min. Add butter and continue to beat on high speed until smooth, about 3 min. more. Using your fingers, work flour mixture into butter mixture until the dough is just combined. Divide dough in half and roll each half into a 9-in. log. Wrap each log in parchment (or wax) paper, twisting the ends tightly to make a uniform cylinder. Freeze dough logs for at least 8 hrs, or as long as overnight. To bake: preheat oven to 350º. Unwrap dough and slice each log into rounds about 1/3-in. thick. Place rounds 1/2-in. apart on parchment-lined cookie sheets. Bake until slightly puffed and a bit crackled (about 8 min.). Transfer to rack to cool.